Spaghetti Squash Casserole

Happy Friday everyone!

Another weekend is here with lots to get done.

I stared off my day by hitting the gym at 5:15 for my workout! I was solo this morning. :(

If you read yesterday’s post, then you know that Maria is in sunny Florida this morning with her husband.

I haven’t really gone to the gym by myself in long time  so it definitely was weird, but I still got a great work out without my buddy.

I started off with a 30 minute interval on the treadmill. I did a combination of incline power walking and running because I kept getting cramps while running. After I did 15 minutes of arms & abs and finished with 15 minutes on the bike. I felt great after!

Once I showered and got to work I made myself some breakfast.

New combo for me!

I made some oat bran with cocoa powder, cinnamon and truvia that was cooked in almond milk and topped with plain Greek yogurt and strawberries.

This combo was good but not my favorite. I couldn’t taste the cocoa powder all that much and I added a Tbsp.


Anyways, I wanted to share last night’s dinner with you because it was very good!

I’ve only had spaghetti squash a few times in my life and have been wanting to eat it more. I found a cooking light recipe and modified it to my liking.

(Recipe at the end)

Comforting yet nutritious

It basically was spaghetti squash topped with a tomato sauce and a ricotta cheese mixture. My husband liked it but is still getting used to certain vegetable that he’s new to. I’m so lucky that he’s SO open to trying new things all the time. I packed the leftovers for our lunches today.

We got 4 large serving out of the recipe with only around 234 calories per serving! I was shocked it was that low in calories since it tasted so comforting with the cheese topping.


After dinner we had some organizing to do. As I told you earlier in the week, we’ll be hosting Easter dinner from this year on. It took us FOREVER to find the dinnerware we wanted to purchase. Since we’ll be having 22+ guests, we were on the look for sets that weren’t expensive.

After a lot of searching I come across these online.

Just what we were looking for!

They were perfect and the cheapest we’d found so far. We got everything in the mail Wednesday and last night we took everything out of the boxes. Next is loading everything in the dishwasher for a good clean!

We couldn’t be any happier with them. The set included a dinner plate, salad plate, pasta bowl, cup & saucer. We also received several matching large platters and bowls as well! SCORE!

Close up!

The set was titled “Italian Countryside.” I love how the plates are simple but have such beautiful detail. I think they’re the perfect Easter dinner plates and can’t wait to eat off them every Easter from now on!


Here is the recipe for the spaghetti squash:

Spaghetti Squash Casserole

Yield: 4 servings as a main course or 6-8 servings as a side dish


  • 1  (2-pound) spaghetti squash
  • 1  teaspoon  olive oil
  • 2  garlic cloves, minced
  • 1  teaspoon  kosher salt, divided
  • 1/2  teaspoon  freshly ground black pepper, divided
  • 1/4  teaspoon  crushed red pepper
  • 1 (28-ounce) can chopped tomatoes
  • 1 tsp dried oregano
  • 3  thyme sprigs (or 1 tsp dried thyme)
  • 1/2  cup  (2 ounces) grated fresh Parmesan cheese
  • 1  (15-ounce) container part-skim ricotta cheese


Preheat oven to 400°.

Pierce squash with a fork. Place squash on a baking sheet; bake at 400° for 1 hour or until tender. Cool. Cut squash in half lengthwise; discard seeds. Scrape inside of squash with a fork to remove spaghetti-like strands to measure 4 cups.

Heat olive oil in a large saucepan over medium heat. Add garlic; cook 2 minutes, stirring frequently. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, crushed red pepper, tomatoes, oregano, and thyme sprigs; bring to a boil. Reduce heat, and simmer for 20 minutes or until thickened, stirring occasionally. Discard thyme sprigs.

Combine remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper and Parmesan. Spoon the squash into an 8×8 baking dish. Spoon tomato sauce evenly over squash; top with ricotta mixture, spreading to cover. Bake at 400° for 50 minutes or until lightly browned.

*You can use canned sauce if you want to speed up the process.

**It was a little tricky to spread the ricotta mixture over the sauce. I found that it helped to dollop large spoonfuls of the mixture over the sauce and then spread to cover.


I hope you guys try this recipe because I thought it was great! Have a great weekend!


Do you have any Easter traditions?

Is there a certain food your family always eats on Easter? Lamb is always apart of our Easter dinner menu.





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    Hi, welcome to Healthy Diaries and Thank You for stopping by! Our names are Maria & Lisa and we’re 26 year-old identical twin sisters. Our blog is a look into our lives as we live life being healthy and active. Find out more here...
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